A French Holiday Treat

Francois Payard From Famed Payard Pâtissserie & Bistro Prepares Bûche de Noel

(CBS) 

Butternut Squash Soup with Cranberry Chutney, Juniper Cream and Croutons
Courtesy of Executive Chef Philippe Bertineau, Payard Pâtissserie & Bistro (Serves 4)

Soup
1 Butternut squash, peeled and seeded
1 yellow onion, chopped
4 garlic cloves, slightly crushed
3 cups chicken stock
2 tablespoons unsalted butter
1-2 pinches of the following spices to taste:
Nutmeg, freshly ground,
Ground Cayenne Pepper
5-Spice mix
Salt and Freshly ground white pepper to taste

Directions
Cut squash into medium chunks (about ½ -inch). In a stock pot melt butter. Add onion and cook until translucent, about 5 minutes. Add the butternut squash, garlic and sweat at low heat until the squash becomes soft. Add the spices and the chicken stock.

Bring to a simmer and cook until squash is cooked. In a blender, purée the soup until texture is smooth. Check seasoning while hot, and pass through a sieve chinois. Reserve and keep warm in a bain-marie and bring to boil when ready to serve.

Garnish each serving in the centre of the soup bowl with a teaspoon of Cranberr Chutney 3-5 White Bread Croutons, the Sage Leaf, and a drizzle of Juniper Berry Cream around the centre garnish.

Cranberry Chutney
6 oz of Fresh Cranberries (1/2bag of commercially packed berries)
½ cup of Red Wine
½ cup of Port Wine

Cheesecloth purse with:
1 piece of Ginger, slightly crushed
1 piece of Lemongrass, slightly crushed
1 Cinnamon Stick
2 Star Anis
3 Cloves
2 Garlic Cloves, slightly crushed

Salt and Freshly Ground White Pepper to taste

In a medium saucepan, bring the wines to a boil with the Cheesecloth purse, add the cranberries and simmer for 15-20 minutes until the Cranberries burst and become soft. Season to taste. Reserve. Allow flavors to infuse. Remove cheesecloth purse before serving.

Juniper Berry Cream
1 cup of Heavy Cream
1 Garlic clove, slightly crushed
1 Tbsp of Juniper Berries
Salt and Freshly Ground White Pepper to taste

In a small saucepan, bring to a boil, the heavy cream with the garlic and juniper berries. Simmer for 5 minutes and allow to reduce and thicken slightly. Season to taste. Pass through a strainer, chill and reserve

White Bread Croutons
2 slices of white bread, cut in ¼ inch square pieces
Sage Stems
1/3 cup of Clarified butter
1 Garlic Clove, slightly crushed
Salt

In a sauté pan, melt the clarified butter, add the sage stems, garlic clove and bread and sauté until golden brown. Place on paper towel to absorb excess fat. Reserve at room temperature until needed. Do not refrigerate.

4 Sage Leaves (fried in vegetable oil -- optional)